Quantity for 6 Persons.
- 2 lbs. of scorzonera
- 2 qts. of water
- 1 tbsp. of salt
- 2 tbsps. of vinegar
For the Dressing.
- ⅛ lb. of butter
- 2 tbsps. of flour
- ¼ pt. of bouillon
- ¼ pt. sweet cream or milk
- Juice of ½ lemon
- 2 yolks of eggs, if desired
Preparation: The vegetable is scraped, cut into 2 inch lengths and immediately put into water, mixed with flour or milk, then cooked until tender in salt water and vinegar. This will require ½ hour, during which time you prepare the dressing.
Melt the butter, stir in the flour, stew a few minutes, add the bouillon and cream or milk, boil again and season with lemon juice, pepper and salt. Drain the water from the vegetables, put them into the dressing and cook 10 minutes or set aside to simmer gently. When serving stir in the yolks of eggs.
Remarks: For scorzonera salad make a dressing of oil and vinegar mixed with mayonnaise.
No. 19—FRESH GREEN PEAS.
Quantity for 6 Persons.
- 1½ lbs. of fresh green peas
- 2 qts. of water
- 1 tbsp. of salt
- ⅛ lb. of fresh butter
- ½ tbsp. of flour
- ½ tsp. of meat extract
- 1 pinch of pepper
- Salt to taste
- ½ tbsp. of chopped parsley
- ½ tsp. of sugar
- ¼ pt. of sweet cream